Ox Tails, Instant Pot

also called oxtails · ox tail · braised oxtails · smothered oxtails · oxtail and gravy · instant pot oxtails · pressure cooker oxtails

Also written for Slow Cooker (3 to wash), the plain way (2 to wash).

The table

The lid takes the judgement away: forty-five minutes and a long natural release stand in for it
4 lb(1.8 kg; cut in sections)beef oxtailsseason, both sidesbrown 15 min, in two batches45 min high pressure, natural release 20 minskim, then slake the starch in
1 Tbskosher salt
2 tspblack pepper
2 Tbsvegetable oil
2 large(sliced)yellow onions
6 cloves(smashed)garlic
2(cut in chunks)carrots
2 cups(475 mL)beef stock
1/2 cup(120 mL)dry red wine
2bay leaves
1 tspdried thyme
1 Tbs(8 g; slaked in 2 Tbs cold water)cornstarch
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.

Pans and tools

Before anything else

2season, both sides

3brown 15 min, in two batches

goes in with what step 2 made

445 min high pressure, natural release 20 min

goes in with what step 3 made

5skim, then slake the starch in

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr 40 min1 of 4 steps gives no time
Needs you
about 20 min
If you get it wrong
Forgiving — cut the natural release short and the meat tightens back onto the bone, and no extra pressure loosens it again
What you'll wash
Two things — the Instant Pot, a cup to slake the cornstarch in
Does it keep
4 days — the tails set the sauce to a jelly by themselves and the meat is better on the second day

  1. season, both sides

    not timedfrom the start

  2. brown 15 min, in two batches

    15 minneeds youfrom the start

  3. 45 min high pressure, natural release 20 min

    1 hr 20 minwalk away15 min in

  4. skim, then slake the starch in

    5 minneeds you(we think)1 hr 35 min in

You'll need Instant Pot

Goes with

See how it is written
>> title: Ox Tails, Instant Pot
>> category: Stews & Braises
>> tags: beef, braise, southern, gravy, instant pot, pressure cooker
>> counters: Instant Pot
>> dish: oxtails
>> kit: Instant Pot
>> aka: oxtails, ox tail, braised oxtails, smothered oxtails, oxtail and gravy, instant pot oxtails, pressure cooker oxtails
>> pairs-with: cheese-grits, collard-greens, butter-beans, hoppin-john
>> servings: 6
>> time: 1 hr 50 min
>> slack: forgiving — cut the natural release short and the meat tightens back onto the bone, and no extra pressure loosens it again
>> washing-up: the Instant Pot, a cup to slake the cornstarch in
>> capacity: 3 — the Instant Pot's base, brown
>> keeps: 4 days — the tails set the sauce to a jelly by themselves and the meat is better on the second day

The lid takes the judgement away: forty-five minutes and a long natural release stand in for it.

>> step: season, both sides
Season @beef oxtails{4%lb}(1.8 kg; cut in sections) with @kosher salt{1%Tbs}, @black pepper{2%tsp}.

>> step: brown 15 min, in two batches
Brown @&(~1)seasoned oxtails{} in @vegetable oil{2%Tbs} on sauté in an #Instant Pot{} for ~brown{15%min}, in two batches, on the cut faces where the meat is.

>> step: 45 min high pressure, natural release 20 min
Pressure cook @&(~1)browned oxtails{} with @yellow onions{2%large}(sliced), @garlic{6%cloves}(smashed), @carrots{2}(cut in chunks), @beef stock{2%cup}(475 mL), @dry red wine{1/2%cup}(120 mL), @bay leaves{2}, @dried thyme{1%tsp}, lid on and valve sealed: ~come to pressure{15%min}, then ~pressure cook{45%min} on high and ~natural release{20%min}.

>> step: skim, then slake the starch in
Skim @&(~1)braised oxtails{}, then stir @cornstarch{1%Tbs}(8 g; slaked in 2 Tbs cold water) into the liquid on sauté for ~thicken{5%min}, lid off.